Super Easy 3 Ingredient Nutella Brownies

A few weeks back I won a 3kg tub of Nutella in a Twitter competiton thanks to Vision Direct. That's over 6 and a half pound of chocolatey heaven. My very own nutella baby. 

What the heck would you do with that amount of Nutella?!

Googling ensued and I come to realise that because it contains milk, sugar and fat - essentially half a cake then? Cue stumbling upon the wonder of a 3-ingredient brownie. I've had to fiddle with the measurements that I originally found though because on first attempt they turned out very cakey as opposed to a brownie like consistency.

This recipe's measurements make between 16-20 brownies. Plenty to go around for everyone.

Crisp on top with a slight chew underneath, followed by a rich and fudgey centre that just screams at the height of indulgence.

Perfect with a brew at elevenses or be a little inventive and warm it up, served with vanilla ice cream and cherry sauce for a Black Forest twist. 

Have a go - you won't regret it!

Do you enjoy reading Coming from Carson's Mummy? 

Why not consider us when you place your nominations in this year's MAD Blog Awards? 

Your continued support in all things bloggery is, as always, very much appreciated. 

If it wasn't for you guys reading, I wouldn't be blogging at all.

Thanks, love Jo x

30 comments Tags: cooking, easy, foodie, Nutella, recipe

Share:

Gooey Chewy Crispy Cakes!

I love baking - but I am really not the best! I don't own any kitchen scales so I only tend to go for recipes that involve a keen eye for what looks to be the right amount... and hope the best!

Today, we made some chocolate crispy cakes today but with a gooey, chewy twist. Using roughly 2 bowls worth of conflakes, 4 creme eggs and a spoon full of toasted marshmallow mix we managed to make 9 servings in less than 10 minutes. 

Simply pop the creme eggs into a bowl over a pan of boiling water and as they're almost melted add a spoon of toasted marshmallow mix and stir until smooth. Once you have that smooth and shiny consistency, pour over cornflakes and stir until they're all covered. spoon into cake cases and pow! You're done! 

Don't worry about any crumbly bits ruining your carpet either, the chew of the creme egg centre and marhmallow keeps the chocolate covered cornflakes all compacted together nicely once they're set. 

Costing roughly 20p per serving this is a super fast, tidy and super scrummy treat perfect for this coming easter (or whilst the creme egg stocks last!)

15 comments Tags: baking, easter, eggsfactor, recipe

Share:

Winner Announcement plus My #BetterwithBRITA Recipe

Last month, I blogged about the Better with BRITA Campaign (if you missed it, read it HERE first) where budding kitchen maestro's can win the chance to attend the UK's most popular food festival The Big Feastival (29th August – 1st September 2014) for an experience of a lifetime, selling their creations and gaining recognition.

But first, you have to enter your recipe with the hope of being short-listed to go to London and cook for the judges first (eeep exciting!)

I'm not a great cook, but I endeavour to provide healthy meals for my family as best as I can. Here is my recipe for a Chunky Chicken and Veg Soup - this is perfect to make using Sunday Dinner leftovers and it is so simple to make... yet unbelievably tasty, particularly now I've made it with BRITA Filtered water. It seems to enhance the flavours in a massive way, giving a clearer taste. It's no surprise though, no longer does my base ingredient have chlorine and metals etc in thanks to BRITA!

WHAT YOU NEED:
Leftover Chicken (here I used Breast)
Potatoes
Veg of choice (here I used frozen brocolli, green beans, carrots and cabbage)
Tin Butter beans
2 Stock cubes
Salt & Pepper
1litre BRITA Filtered Water


INSTRUCTIONS:
> Bring the BRITA Filtered Water to the boil in your pan
> Add the 2 stock cubes and diced potatoes
> Leave to boil rapidly for 5 minutes to soften the spuds
> Add the beans and veg with a pinch of salt and lots of black pepper
> Pop lid on the pan and allow to simmer for 20 minutes

Most of the veg will have fallen apart, along with the potatoes too. The smell is invigorating - just like a roast dinner! Serve with buttered crusty cob for a real mouth-wateringly good hearty meal.

Optional: Stuffing flakes added half way through simmering will add another dimension to your soup.

Optional: Keep it chunky or blend for a smoother soup but with all the taste.

So there you have it, my water based recipe that packs a punch!

CAN YOU COOK BETTER THAN ME?
If you have a recipe that you would like to enter in to the #BetterWithBRITA competition then you can do so HERE but remember, you only have until 30th June to get those entries in ... so, QUICK! ... and GOOD LUCK!!

Do leave the links to your water based recipe entries below, 

I would LOVE to take a look. 

In my last BRITA Post, I also held a giveaway to win a Marella BRITA Water Jug, in order to create such water based dishes of your own. 

I am pleased to announce the winner was CHRISTY BECKETT - Congratulations!

5 comments Tags: #BetterWithBRITA, BRITA competition winner, recipe, simple meal, soup

Share:

Bread & Butter Pudding Recipe (without needing weighing scales!)

On maternity leave, all I want to do is bake.

I have a real 'homely' need to be cracking on with a cake or a casserole and recently I have been going nuts craving Yorkshire Tea Loaf.

The one downside is that I don't own weighing scales.

Shock, horror! I can hear the gasps already... "a mum without kitchen scales, what, what??" LOL Working full time, I just never had to need to have scales 'tis all.

Anyway, after my divine date on Friday night and the to-die-for pannetone pudding, I had a right old hankering for bread and butter pudding this weekend and thought 'sod it - I'm guna try it!' and I did, all without scales or a jug - I just played it by ear.

What you need:
> A dish!
> Bread
> Butter
> Sultanas
> Sugar
> Milk
> Eggs

What to do:
> Butter the bread and line the dish.
> Sprinkle with sugar and sultanas.
> Repeat!
> Mix milk (I did about half a litre -ish) with eggs (I did 2 medium) and pour over the bread and fruit
> Whack it in the oven on Gas Mark 6 for approx 45 mins (or until the custard is cooked/set/not runny!)

I served it with ice cream and bloody loved it! Carson didn't, he hated it. But that's no reflection on my cooking - I hope - he doesn't like sultanas in food, only on their own. He says they 'explode juice' in his mouth. *Clings to hope that my cooking is not that bad*

If you have any recipes or links to recipes you'd like to share, that do not include needing scales, I'd love to read them please.... or you may simply send scales to PO Box... lol :-)

10 comments Tags: bread and butter pudding recipe, cooking, easy to cook, no kitchen sales, recipe

Share: